Fried Chicken

Fried Chicken

Good lord do I love anything and everything fried. To me there are two great culinary wonder of the world....Bacon and Fried Foods. So with that, I give you one of my favorite indulgences: Fried Chicken. I must admit, I have a couple of places in NYC that I think have some of the best fried chicken I've ever had, but what's better than cooking a rival dish in your own kitchen?! This chicken is incredibly tender on the inside and super crunchy on the outside (the two main necessities for a good piece of fried chicken).

Breakdown a full chicken into 12 parts : 2 legs, 4 wings, 2 breasts cut in 1/2, 2 tenderloins. Place in a bowl and cover with Buttermilk, buffalo sauce salt and pepper. Let marinate in the fridge for 2 hours.

Heat up your deep fryer to 265 degrees. In a bowl, mix together your flour, baking powder, salt and pepper. One piece at a time, place your chicken into the bowl and cover completely with the flour mixture. Place into deep fryer and fry til golden brown and done on the inside. Repeat til all the chicken has been fried. Serve warm or room temperature.

About The Author

Founder and Head Chef for Urban Cookery. Sara has a profound passion for all things culinary which is on full display throughout these pages. She leverages her extensive background in photography and food to craft interesting recipes and entertaining publications.

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Post Summary

Buttermilk Battered Fried Chicken - crispy on the outside, tender and juicy on the inside